Effect of Different Modes of Magnesium Chloride Addition on Tofu Quality Properties

被引：0
|
作者：
Liu, Lingfei [1 ,2 ]
Chen, Yinghui [3 ]
Xu, Jingting [1 ]
Chen, Zhenjia [1 ]
Guo, Shuntang [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing,100083, China
[2] Henan Provincial Food and Drug Evaluation and Inspection Center, Zhengzhou,450004, China
[3] Yongcheng Vocational College, Yongcheng,476600, China
来源：
Shipin Kexue/Food Science | 2017年 / 38卷 / 07期
关键词：
802.3 Chemical Operations;
D O I：
10.7506/spkx1002-6630-201707017
中图分类号：
学科分类号：
摘要：
25
引用
收藏
页码：102 / 108
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